on Mar 11, 2017, Updated Oct 03, 2024 Trying out different cuisines is always on my mind – a food enthusiast and someone who is making a living out of food, I never ever get tired of gauging different ingredients and flavors. Recently, Mangalorean cuisine has started catching my fancy. Considered to be influenced a lot by the South Indian cuisine, this cuisine still has its own charm. Just like coconut, curry leaves; ginger, garlic, and chilli are other commonly used ingredients while making Mangalorean dishes. Having tried Mangalorean Korri Rotti, I felt all the more tempted to prepare one more dish of this cuisine and hence the obvious choice was Mangalorean Chicken Sukka. So, though Mangalore is a coastal town and fish is largely used for making its cuisine, Mangalorean Chicken Sukka turns out to be an equally satiating dish. And rightfully so, Chicken Sukka or Chicken Chukka is loved by large by the Mangalorean community. This Chicken Chukka Recipe is one of my fav Mangalore style chicken curry and if you are looking for dry chicken recipes, this must definitely be in your list to make. Chicken Sukka or Kori Sukka is a semi-dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions. Slightly pungent, this Konkani Chicken Sukka would definitely satiate your taste buds and make you feel all warm this winter. Serve this chicken sukka with dosa, parotta, rice or neer dosa. Here’s its interesting recipe:
Step by Step Recipe
Dry roast the ingredients for Dry Roasting in a pan until slightly browned. Remove on a plate and let them cool. Add the dry roasted ingredients in a blender and blend to make a smooth powder. Do not add water. Heat ghee for ghee roasting in a pan. Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant. Remove the ingredients on a plate and let them cool. Add the ingredients for ghee roasting in a blender and grind to make a smooth paste. Add little water while grinding. Keep the mixture aside. Heat 4 tablespoon ghee in a karahi/pan. Once the ghee is hot, add onion and garlic and fry until onion turns translucent. Add chicken and fry on high heat for 3-4 minutes. Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done. Now add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry. Add turmeric and tamarind and cook for 3-4 minutes. Heat ghee for tempering in a pan. Add sliced onion and fry until browned. Pour the tempering over the chicken. You might also like
